Latin Name: Ocimum basilicum linalool
Plant Family: Labiatae
Extraction: Distillation of the herbs, flowering tops & leaves
Basil is a pale yellow liquid with a light fresh spicy-sweet scent and balsamic undertone.
The many varieties of Basil originate from Asia and the Pacific Islands. The broadly oval and pointed green leaves support lovely purple-white flowers on a sixteen-inch stem. Swarms of bees hover around this plant in summer. North Africa, France, Cyprus, and Seychelles give us the essential oil though European variety is said to be the best quality. Mainly produced in the Comoro Islands but also processed in Madagascar.
A very well-known and popular culinary herb Basil has been used widely, in Ayurvedic tradition where it is called tulsi (Holy basil) being used for problems with cough, colds, respiratory issues, insect bites and snake bites. In China, it is used for stomach and kidney ailments. In the West, it is has been used for rheumatic pain, irritable skin conditions and nervous dispositons.
Basil is a top note and blends well with bergamot, clary sage, lime, citronella, geranium and hyssop.